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Last broadcast on Thu, 17 Jun 2010, 17:05 on BBC Radio 2.
Synopsis
Inspired by the World Cup, resident chef Nigel Barden serves up South African Boboti in Thursday's Drivetime food slot tonight.
Plus Pauline McCole has the top money stories, Matt Williams rounds up the day's sports news and Sally Boazman joins us with those all important travel updates.
Drivetime World Cup Wallchart
It's no longer about who gets to lift the World Cup - but who gets to lift the coveted Drivetime car sticker! As you can (almost) see, the battle lines have been drawn. 29 randomly selected listeners have been allocated a team taking part in the finals. They join Simon, Matt and Pauline in hoping that their adopted country triumphs in South Africa, so they can win the ultimate prize! We'll keep you posted on the progress of our contestants throughout the tournament.
Don't Cry For Me Argentina
Following South Korea’s drubbing at the hands of Argentina, Pauline has gone into hiding. So, as you can see, it was left to the glamorous Steph McGovern to update the World Cup Wallchart. Pauline’s adversary Tony Adams is no doubt tangoing along the streets of Althorpe – and should be quietly confident about his team’s chances.
In the other match, Nigeria saw red and lost 2-1 to Greece. Rik Anderson from Bristol is now hanging by a thread, and needs his boys to hammer Pauline’s lot in the final group game to stand any chance of remaining in the tournament.
A quick mention for Sandy Baker, whose team Uruguay last night destroyed the hopes of a nation with a comfortable 3-0 win over South Africa. Hope you’re satisfied, Sandy!
Bangers and Chips
Shake That Bobotie
Fish Bobotie
By Simon Rimmer from Something for the Weekend
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4
Ingredients
2 potatoes, peeled, cubed
1 carrot, sliced
2 tbsp vegetable oil
1 onion, sliced
1 garlic clove, sliced
2 mackerel fillets, cut into large chunks
3 x 175g/6oz hake fillets, cut into large chunks
3 tbsp white wine vinegar
3 free-range eggs, beaten
150ml/5½fl oz cream
1 tsp ground turmeric
1 tbsp curry powder
1 tsp grated nutmeg
1 tbsp chopped fresh parsley
salt & freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes in a pan of boiling salted water for 5-10 minutes or until tender. Drain. Blanch the carrot slices in a pan of boiling water for 2-3 minutes. Drain.
3. Heat the oil in a frying pan and fry the onion & garlic for 4-5 minutes, or until softened. Add the potato, carrot, mackerel & hake.
4. Pour over the vinegar then spoon the mixture into a baking dish
5. Beat the eggs, cream & spices together in a bowl. Add the parsley & season with salt & freshly ground black pepper.
6. Spoon the egg mixture over the fish mixture & bake for 20-25 minutes, or until set.
Nigie's Top Tip
In South Africa, bobotie, which actually resembles Shepherd’s Pie in appearance, is typically served with turmeric-scented rice & blatjang, a sweet & sour fruit chutney. Otherwise get hold of Mrs. Ball's which is the no.1 chutney in S.A. & is now available in Britain.
Confession: The Pub Poseidon Adventure
Dear Father Simon and Curates of the Confessional,
When I was a young man, I took a live-in job as a trainee manager with a pub company in the Cotswolds. My job was to run a country inn as my own, under the watchful eye of the Area Training Manager. As a management trainee I experienced every area of the business, cooking at breakfast and lunch then taking a break in the afternoon before working on the bar in the evening.
The building was picture perfect and the restaurant in particular was fantastic – bedecked as it was in linen finery and wide 17th century beams, original flagstones and large and very expensive Axminster rugs. The Cut glassware glistened in the sun each afternoon as we would send meal after meal into the busy restaurant; the reputation for quality stretched across the county.
One day I managed to get a much needed free lunch shift and, giddy with choice as to what to do with my afternoon, I skipped off to my room to have a bath (I’d essentially been walking around a room full of evaporated lard all morning) and leave the boys in the kitchen to deal with the growing crowd awaiting lunch.
It is at this stage, Father Simon, I would like my judgement to begin. For unlike many sons, tired from their last shift and with limited time off – I did take the call from my mother that came through on my mobile phone just as I started to undress for my much needed bathe.
I’m not sure what we talked about – I never am – but I do know it was a full hour and a half before Emma the barmaid affected a forced entry into my bedroom.
Mumbling something to my mother that I had to go because of an emergency, and that I hadn’t actually contributed anything to the conversation yet anyway, I hung up and foolishly jumped to my feet.
Looking down I momentarily froze, realising my semi-nudity, before quickly pulling on some trousers and a T-Shirt!
“The whole restaurant is flooded”, yelled Emma.
A little irritated, I snottily pointed out to Emma that the flags on the restaurant floor had been there quite some time before the mains water system and asked her to elaborate.
“No – from the ceiling!” she cried!
It was at this point that my jaw dropped as I realised a potential source of the leak. Ordering Emma out of the room to “Fetch some buckets!”, I ran through to my bathroom to see hot water still flowing over the sides of the bath, down the panels and through to the floor – as they had been for the last hour and a half.
Now dressed, I went into the restaurant – the sight was impressive. The two buckets Emma had dutifully fetched seemed a little ineffectual now as great curtains of water poured off the 17th Century beams and sloshed down into the 80 seat restaurant. The water that had been held back by the ceiling (which now lay in bits all over the floor) for over an hour before breaking though now created an eerie post-apocalyptic scene. Water splashed, plinked and poured into glasses and full meals left half eaten in the now deserted dining room.
Great streams of water had washed coats and handbags into a neat pile at what turned out to be the lowest point of the medieval floor. The ruined antique rugs squelched as I helplessly placed bins bowls and buckets on the floor, taking this time to consider how long it would take to pack and whether I even had enough money for the train fare home.
“I think it might be stopping, actually” I lied, but it was too late, the area manager had been called, he in turn had called a plumber, and both would be here in a few minutes.
Simon, it is sometimes when we are at our lowest ebb that we realise, actually, we might just be able to stoop a little lower and get away with it… for as I was collecting my things from the kitchen to pack alongside everything else, I spotted a teaspoon. There were a few around but this particular one was uncommonly thin at the end; the plan hatched in my mind and I took it and ran upstairs.
Frantically attacking the screws on the side panel of my bath, I quickly removed them all, and gained access to the underside and plumbing. There was only a bit of moisture under the bath as the water had flowed over and down the sides rather than underneath, so with a trusty boot I kicked at the downpipe until it gave way, running a bit more water through so it splashed about the broken pipe before replacing the panel.
I had only managed to replace two screws before the incandescent-with-rage Area Manager arrived with the plumber… who, after commenting on how the bath panel needed screwing in properly, surveyed the broken pipe. He gave the intake of breath you learn at plumbing school. “There’s your problem” he said, wisely.
Later that evening, as the antique rugs hung forlornly over the hedges of the company’s flagship inn, with the de-humidifier humming quietly in the background, the question of why I still stank of bacon did arise, similar questions were broached regarding the miracle that had transformed a single bath of water innocently emptied into a biblical flood, but the plumber had given his diagnosis so my position at the company – though not the relationship with my knowing manager – had been saved.
I deeply desire absolution Father Simon, firstly to the company and my manager, who clearly knew so much but could prove so little; from Emma, who had to witness the sights – almost all of mine in fact – that she did and to the customers that day who arrived for a meal but ended up with a drink. I hope you can find it in your hearts to lay my watery demons to rest.
Ed
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Tiffany Page — On Your Head
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The Isley Brothers
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The Band
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Broadcast
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Thu 17 Jun 201017:05
